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SMOKEY LAMB SHOULDER WITH MINT PESTO
Melt-in-the-mouth lamb shoulder, slow-cooked over fire until it’s pull-apart tender, then finished with a punchy homemade mint pesto that cuts through the richness like a dream. This one’s a proper showstopper—big flavour, minimal faff, and guaranteed to impress at any barbecue. Serve it piled into flatbreads with grilled veg, or just straight off the board with a fork.
Course: Main Course
Cuisine: english
Keyword: bbq, gas grill, lamb shoulder, mint, pesto, smoking
Author: jacksmeatshack
Ingredients
  • 1 lamb shoulder joint
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Juice of 1/2 lemon
For the Mint Pesto:
  • 1 bunch fresh mint leaves
  • 1/2 bunch fresh parsley
  • 50 g pine nuts or almonds
  • 50 g grated Parmesan
  • 2 garlic cloves
  • Juice of 1 lemon
  • 100 ml extra virgin olive oil
  • Salt and black pepper to taste
Instructions

  1. Preheat the grill to 160°C indirect. Drop a chunk of smoking wood for extra flavour.

  2. When it's reached temperature, pop the lamb on the indirect side of the grill and close the lid.

  3. Mix the olive oil, garlic, cumin, paprika, salt, pepper, and lemon juice into a paste. Rub it all over the lamb shoulder, getting into every nook and cranny. Cover and let it marinate for at least an hour—overnight if you’ve got time.
  4. In a food processor, combine mint, parsley, pine nuts, Parmesan, garlic, and lemon juice. Pulse until finely chopped. Gradually add olive oil while blending until a smooth consistency is achieved. Season with salt and black pepper.

  5. Once the lamb is done, let it rest for 30 minutes under foil. Then tear it up, spoon over that fresh mint pesto, and get stuck in. Flatbreads, grilled veg, or just fingers straight in—no judgement.